Ingredients
Units
Scale
- 4 chicken breasts
- 4 cloves garlic minced
- 1 cup cream or milk
- 3 tablespoon olive oil
- 2 teaspoon chopped parsley fresh
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
- salt and pepper to taste
Instructions
- First of all, coat the 4 chicken breasts with the onion and garlic powders and herbs. Also, season the chicken with salt and pepper.
- Next, heat 1 tablespoon of oil a large pan or skillet over medium-high.
- Now, cook chicken breasts until no longer pink inside (about 5 minutes each side, depending on thickness). Transfer it to a plate.
- In the same pan, heat 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute (or until fragrant).
- Stir in cream (or milk) and season the sauce with salt and pepper to taste.
- Bring everything to a boil and add the cornstarch mixture to the center of the pan.
- Stir quickly, until the sauce has thickened slightly.
- Then, reduce the heat and simmer gently for a further minute to allow the sauce to thicken more.
- Finally, place the chicken breasts in the creamy sauce in the pan. Also, sprinkle it with extra herbs if desired and serve immediately.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Italian